Orange-Scented Roasted-Tomato-and-Garlic Dip

• 15 plum tomatoes, cored and halved lengthwise
• 1 1/2 teaspoons olive oil
• 18 teaspoon orange oil
• 5 cloves roasted garlic, peeled
• 1/2 teaspoon fresh lemon juice
• Pinch of cayenne
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 4 teaspoons chopped Italian parsley

1. Preheat the oven to 450 degrees.
2. Lightly oil a baking sheet and place the tomatoes on it cut side down.
3. Roast until soft and lightly browned, about 20 minutes.
4. Place the tomatoes in a food processor with the olive oil, orange oil, garlic, lemon juice, cayenne, salt and pepper.
5. Place in a bowl and stir in the parsley.
6. Serve with cut vegetables, bread or crackers.

tomatoes, olive oil, orange oil, garlic, lemon juice, cayenne, kosher salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/5025 (may not work)